Baby Beet Tops (With Teeny Weeny Baby Beets Attached) - cooking recipe

Ingredients

2 tablespoons olive oil
1 lb baby beets with tops, attached
1 medium walla walla onion, rough chopped
4 cloves garlic, smashed
salt and pepper
2 tablespoons oyster sauce
2 -3 tablespoons good balsamic vinegar

Preparation

Wash beet tops well and shake excess water off.
Cut the baby beets off the stems and slice the bigger ones in half.
Cut the stems off the leaves and discard.
In a large non stick frypan, over high heat, add the olive oil, onions and baby beet pieces.
Saute'til onions are just beginning to soften.
Add the beet leaves, whole.
(They should be medium to small leaves and very fresh.) Reduce heat to medium and add the smashed garlic, salt and pepper.
Turn everything over several times to mix well, while cooking 2 to 3 minutes.
Add oyster sauce and balsamic vinegar, turn over several times, cover and cook another 5 minutes.
Drain slightly/loosely, do not press, serve hot, immediately.